The 15 Best Barbecue Joints in NYC
Order heaping plates of ribs, brisket, sausage, and all of your favorite sides.
While New York is no Texas, North Carolina, or Kansas City, it’s still become a barbecue destination in its own right—with exceptional outlets for regional barbecue styles of America available all over town.
In the past few years, new joints like the Queens-born Bark Barbecue, and Hudson Smokehouse in the Bronx have added to the city’s already rich barbecue landscape, giving New Yorkers some stellar new destinations to devour smoked meats. And with Memorial Day Weekend ahead of us, there’s no better time to order heaping plates of ribs, sausage, and all of your favorite sides. Here’s our list of the best barbecue joints in NYC to enjoy.
Helmed by pitmasters Matt Abdoo (Del Posto) and Shane McBride (Balthazar), in addition to its flagship Gowanus location, Pig Beach opened their sprawling 28,000 square-feet Queens location last year. Along with featuring Italian, French, Middle Eastern, Asian, and American barbecue techniques and ingredients, diners can expect all of the favorites like Baby Back Ribs with a peach & honey glaze; or the Beef Brisket, Pulled Pork Shoulder, and popular Sampler Platter. Both outposts sport great outdoor areas for eating and drinking, and the Queens spot especially also has an al fresco live music stage, 28-foot jumbotron, and verandas perfect for the summer.
Bark Barbecue from Queens native Ruben Santana specializes in Central Texas-style barbecue. After originally debuting with roving locations throughout Queens as a Saturday pop-up (that regularly sold out) during the first summer of the pandemic, its menu of white oak-smoked meats and Dominican-influenced sides are now available two days of the week during Smorgasburg. On Fridays from 11 am-7 pm at The Oculus at the World Trade Center and on Sundays from 11 am-6 pm at Prospect Park, order items like Brisket, Pork Ribs, and sides like Mac n’ Cheese and Dominican Congri Rice. Dessert is Dominican Cornbread, and be sure to check their IG for more updates.
After the pandemic forced the closure of Danny Meyer’s classic Flatiron outpost of Blue Smoke and Jazz Standard, head to Blue Smoke’s Battery Park location for New York-and-southern-inspired barbecue and more from Union Square Hospitality Group. Cherry-smoked Backyard Barbecue Chicken (glazed in Kansas City-style BBQ sauce) and pepper-rubbed, hickory-smoked Texas Beef Brisket are among some of the must-order dishes. Add on the New Orleans Shrimp & Grits or Bucket of Fried Chicken, along with sides like Deviled Eggs or Creamy Coleslaw. For your upcoming Memorial Day feast, pre-order here.
Founded in the ‘80s in Syracuse and with locations in Harlem and Gowanus, Dinosaur Bar-B-Que doesn’t look to one single region for inspiration. It instead combines different styles for tender beef Prime Brisket, juicy St. Louis-style Bar-B-Que Pork Ribs coated in a sweet sauce, and the restaurant's real standout item: spice-rubbed, pit-smoked, char-grilled Bar-B-Que Chicken Wings. If you’re looking to make it a date night (even with yourself), go for the Sweetheart Deal For 2 that comes with a full rack of ribs and four homemade sides. The menu’s newest addition is the Chicken Cracklins made with boneless fried chicken chunks,
Fette Sau is a popular and long-standing Williamsburg spot serving by-the-pound smoked meats that’s one part Central Texas, and another part New York deli. An order of their Black Angus Beef Brisket comes with half a pound of delicious, slow-smoked meat coated in a house-made dry rub; and their renowned Burnt End Baked Beans is made with pork and beef that’s slowly cooked in beans overnight. With items usually selling out quickly, be sure to check their Instagram for any menu changes or specials of the day.
Hill Country specializes in Central Texas barbecue with meats smoked in post oak wood from the Lone Star State. Along with the traditional wood, this popular Flatiron spot combines high-quality meat and a simple dry rub with low and slow cooking that especially results in a super fatty and moist Brisket. Beef up your order with the Pork Spare Ribs, Hill Country Jalapeno Cheese Sausage, Fried Chicken Sandwiches; and sides like Campfire Baked Beans with Burnt Ends, potato salad via the Sweet Potato Bourbon Mash, or Frito Pie.
It's pretty safe to say that Billy Durney of Hometown Bar-B-Que is NYC's current 'cue king. With locations in Red Hook and Industry City (and also Miami), Durney’s spots serve up Brooklyn-style barbecue (true to the namesake) that utilize southern cooking techniques reflecting the diverse flavor profiles found in Durney’s home borough. Vietnamese Hot Wings, Caribbean Jerk Baby Back Ribs, Oaxacan Chicken, and Korean Pork Ribs are just some of the items to enjoy along with Texas-style Brisket, Pulled Pork, Collard Greens, and Hometown slaw.
Born during the pandemic, Hudson Smokehouse originally opened in March 2020 before being forced to shut down two weeks later. Owned by Kenneth McPartlan—whose great grandfather opened the Yankee Stadium-adjacent Glenroy Lunch & Tavern in 1932, which was then passed down through the generations and ultimately to McPartlan—this restaurant has a claim to fame as the Bronx’s first smokehouse. Located in the Mott Haven area of the South Bronx, , and is part of a stellar group of South Bronx, enjoy popular items like the Texas-style Brisket, Pork Belly Burnt Ends, Turkey, and sandwiches like Pulled Pork, Brisket, and the Smashed Burger. Head over on the weekend for the Saturday special of Beef Ribs or Pastrami by the half-pound or on rye.
John Brown BBQ
Josh Bowen’s ode to his hometown of Kansas City and its style of slow-cooked barbecue is probably as no-frills as NYC barbecue gets. Located in Long Island City, John Brown BBQ offers platters of meat by the pound, ranging from Pulled Pork and Pastrami to Rib Tips and Smoked Turkey. In addition to salads, sides, House Sausage, and Wings, there are also specialty sandwiches like the John Brown Reuben (house-cured pastrami) and the Pollo Gregorio (chopped chicken, onions, and peppers). But even with all of these options, be sure to order the Burnt Ends, a Kansas City specialty.
With three locations across Staten Island, Juicy Lucy is a Central Texas-inspired barbecue joint that has won numerous local awards for their stand-out Brisket and Ribs. The third and latest outpost that opened this year is Difara Lucia in Grant City, which is a takeout/delivery only spot that’s a special collaboration with legendary pizzeria Di Fara. But when it comes to their signature smoked meat offerings, choose from Barbecue Chicken, Brisket, Slow Smoked Pastrami, and more, along with crowd favorites like the Juicy Lucy Burger (a 10 ounce brisket, short rib, and skirt steak patty with a cheese core) and the gravy and cheese-topped Donna Summer Fries.
Run by husband-and-wife owners Jeff Lutonsky and Meghan Love, Mable’s Smokehouse is an authentic roadside barbecue restaurant named after Lutonsky’s grandma, who he grew up cooking with at his mom’s restaurant in Oklahoma. Here, the popular sliced Brisket is lean with just the right amount of fat, and smoky to the point where sauce is not required (though the tangy but sweet house sauce with vinegar is quite good). The tender St. Louis Ribs are also a must, and arrive actually falling off the bone and brushed with just enough house sauce. Top it all off with Frito Pie or the Country Stew & Cornbread.
Mighty Quinn's BBQ
With locations all across NYC—from the East Village and Gowanus, Brooklyn, to Forest Hills, Queens and Yankee Stadium in the Bronx–Mighty Quinn’s unites the barbecue traditions of both Texas and the Carolinas. Pitmaster Hugh Mangum’s quest for the ultimate harmony between smoke, flavor, and time shines in his menu that includes all of the staples like Brisket, Pulled Pork, and Burnt Ends. One of the signature items here is the Brontosaurus Rib, a slow-smoked short rib that weighs in at almost a full pound of on-the-bone meat.
Morgan’s Brooklyn Barbecue
Located inside Tiny’s Cantina near Barclays Center and available for takeout/delivery only, Morgan’s Brooklyn Barbecue is rooted in Texas-style barbecue. Smoked low and slow in fire-burning pits, start with an order of their Holy Trinity: Brisket, Pork Ribs, and House-smoked Sausage; before moving on to Pulled Pork, Smoke Turkey, or Smoke Chicken. If you’re still hungry for more (we don’t blame ya), save room for Morgan’s Famous Fried Chicken Platter fried chicken platter or four varieties of mac n’ cheese like Truffle or Smoked Bacon.
Opened in June 2020, Pulkies is a Jewish-style barbecue restaurant with a primary focus on slow-cooked turkey. The joint is “a mix between a New York deli and a traditional American barbecue spot,” according to Pulkies chef and partner Harris Mayer-Selinger. Located in Brooklyn’s Dekalb Market, order signatures like BBQ Pulled Turkey, BBQ Chopped Brisket with burnt ends, or Sliced Turkey. Tag on sides like Mashed Sweet Potatoes, Braised Kale, vegan BBQ Beans, Mac & Cheese “Kugel,” or the NYC-Style Pimento Cheese.
Queens Bully gastropub offers American barbecue along with menu items featuring global flavors. Named after the nickname owner Rohan Aggarwal gave Queens Boulevard as a kid, this spot celebrates the neighborhood culture of NYC’s most diverse borough. With communal tables and a long bar, the eatery is a hub during weekends and sports events. Half or whole Chicken, Brisket, Baby Back Ribs, Pulled Pork, and Smoked Jackfruit are all cooked low and slow for hours. And unique flavor profiles are also spotlighted in sandwiches like the 74th Street Aloo Tikki (cumin spiced potato patty with mint chutney) or the Astoria Lamb Burger (feta mint spread). For your dipping pleasure, extra sides of their house made barbecue sauces are recommended